For-1: Baked Garden-fresh Potato Recipe

For-1: Baked Garden-fresh Potato Recipe

Yield: 1 Serving
Recipe by luhu.jp

Ingredients:
1: Baking potato [=1/2 lb],
1/4 cup: Cheddar cheese, shredded
1/4 cup: Parmesan, freshly grated
1/4 cup: Sweet green pepper, diced
1/4 cup: Mushrooms, coarsely chopped
pn Dried oregano,
1/2: Tomato, diced
2 tbsp: Plain low-fat yogurt,
pn Salt,
pn Pepper,

Directions:

Scrub potato and prick in several places with fork. Place on paper
towel; microwave at High for 6-7 minutes or until tender.
Alternately, bake in 400F
200 c toaster oven for 1 hour.

Set aside 2 tb of the Cheddar. In bowl, stir together remaining
Cheddar, Parmesan, green pepper, mushrooms, oregano and tomato. Push
to one side of bowl.

Cut cooked potato in half and scoop out pulp. In empty side of same
bowl, mash pulp with yogurt and stir into cheese mixture. On serving
plate, mound in potato shells. Microwave at High for 3-4 minutes or
bake in 400F 200C toaster oven for 15-20 minutes or until heated
through. Sprinkle with reserved Cheddar and salt and pepper.

Per Serving: about 420 calories, 23 g protein, 18 g fat, 44 g
carbohydrate high source fibre, excellent source calcium, good source
iron.

Source: Canadian Living magazine Oct 94 Presented in article by Rose
Murray: "Health & Well-Fare: Cooking On Your Own"

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Source from luhu.jp